There is a great Mexican grocery store near us and recently, I noticed a really interesting tray of veggies in the produce section, simply labeled “Mexican Soup Mix.”
Curiosity piqued, I brought them home, along with a ½ lb. of Chorizo. (Not sure if that’s traditional, but I love how Chorizo adds flavor. You could really probably leave it out, too.)
The closest recipe I could find is called Caldo de Res, so that’s what I based my recipe on. Though this is not a classic Caldo de Res, it is an easy and delicious soup, and makes a big batch – perfect for cool fall evenings.
Really almost everything you need is in the package, including about a million extra red chiles. I am not brave enough to use all those chiles, but maybe someday! Here’s all the veggies, in case you can’t find the mix.
The mix includes a Chayote Squash, which is the green veggie on the far left. I used it like any other squash, though I removed the pit, which oddly it has. I chopped all the vegetables in small bite-sizes like for soup, so not too finely.
½ lb. Chorizo
1 tsp olive oil
½ onion, rough chopped
3 cloves of garlic, crushed
3 long red chiles, whole
1 tsp salt
½ tsp pepper
½ tsp cumin
2 carrots, diced
½ small cabbage, rough chopped
1 Chayote squash, pit removed and rough chopped
2 potatoes, scrubbed but not peeled and rough chopped
1 small zucchini, rough chopped
1 small tomato, chopped
1 ear of corn, cut into 4-5 sections, or corn kernels removed
4 cups chicken stock
1/3 cup fresh cilantro chopped
Juice of one lime
More chopped Cilantro
Grated mild cheese
warm corn tortillas
Add oil to large Dutch oven and add Chorizo. Cook a few minutes until lightly browned. Add onion and cook for a few minutes until onion is softened, stirring occasionally. Add garlic and chiles and cook for a minute or two.
Add seasonings and all veggies, except for cilantro and lime. Add chicken stock and bring to the boil. Reduce heat and simmer for 40 minutes, covered.
When Chayote Squash and potatoes are soft, gently stir in Cilantro and Lime juice.
Serve in a wide bowl, topped with sour cream, chopped cilantro, mild cheese, lime wedges and Jalapeno slices.
Warm corn tortillas are delicious too, especially dipped into the broth. You can easily heat corn tortillas in the microwave.
Just lay 5-6 tortillas on a small plate and cover with another plate. Microwave for 30 to 60 seconds, until nice and warm. Keep covered when you serve.
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